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By the way, braising, as suggested above, is only good for tougher cuts of meat (shin, tail, pot roasts, ribs). If you braise things like T-bones, Rib eyes and loins you will ruin your meat.
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
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